Low Carb Recipes

Serves 4

The sauce also goes well with halibut, cod, sole and chicken.

* 4 6 oz. salmon steaks, 1-inch thick
* 1 cup dry white vermouth
* 1/4 cup bottled or canned clam nectar
* 2 Tbsp. minced shallots
* 1 clove garlic, minced
* 1 cup whipping cream
* 1/4 cup parsley leaves
* 1 Tbsp. minced chives or the green tops of green onion
* salt and pepper to taste

Preheat the oven to 350§F

Arrange the salmon in a baking dish, without overlapping, and sprinkle with salt and pepper. Bake for 10-15 minutes, until the salmon is just opaque in the middle. Cover and keep warm.

While the salmon is baking, make the sauce. In a small, heavy saucepan, combine the vermouth, clam nectar, shallots and garlic. Bring to a boil and cook until the mixture is reduced to 3/4 cup. Add the whipping cream and boil until the mixture is reduced to 1 1/2 cups. Place half the mixture in a blender or food processor. Add the parsley and pur‚e. Stir into the remaining mixture. If you want a super smooth sauce you can press the sauce through a sieve, but it is not necessary. Return to the pot and boil until the mixture coats a spoon, 2-3 minutes. Season with salt and pepper.

Add pan juices from the salmon and the chives or green onion to the sauce. Place the salmon on heated plates or a platter, pour the sauce around the steaks and serve immediately.

Total Carbohydrates: 16.22
Total Carbohydrates Minus Fiber: 16.08
Carbohydrates per Serving: 4.05
Carbohydrates per Serving minus Fiber: 4.02

Makes 1 1/2 cups

* 4 Tbsp. Splenda
* 1 cup boiling water
* 1/2 red bell pepper, stem removed but with the seeds and core left in
* 1-3 fresh chili peppers
* 2 cloves garlic, smashed
* 1 tsp. salt
* 4 Tbsp. lemon or lime juice
* 3 Tbsp. fish sauce

Combine the Splenda and boiling water. Let sit until cool.

Roughly chop the pepper and chilies. Combine with the garlic, salt and 1/4 of the Splendar mixture in a food processor or blender. Blend until smooth. The pepper seeds will remain whole. Add to the rest of the Splendar mixture along with the lime juice and fish sauce. Keeps for 1 week, covered and refrigerated.

Total Carbohydrates: 21.43
Total Carbohydrates Minus Fiber: 18.09
Carbohydrates per Serving (1 Tbsp.): 0.9
Carbohydrates per Serving minus Fiber (1 Tbsp.): 0.75

Makes 1 1/2 cups

* 4 Tbsp. Splenda
* 1 cup boiling water
* 1/2 red bell pepper, stem removed but with the seeds and core left in
* 1-3 fresh chili peppers
* 2 cloves garlic, smashed
* 1 tsp. salt
* 4 Tbsp. lemon or lime juice
* 3 Tbsp. fish sauce

Combine the Splenda and boiling water. Let sit until cool.

Roughly chop the pepper and chilies. Combine with the garlic, salt and 1/4 of the Splendar mixture in a food processor or blender. Blend until smooth. The pepper seeds will remain whole. Add to the rest of the Splendar mixture along with the lime juice and fish sauce. Keeps for 1 week, covered and refrigerated.

Total Carbohydrates: 21.43
Total Carbohydrates Minus Fiber: 18.09
Carbohydrates per Serving (1 Tbsp.): 0.9
Carbohydrates per Serving minus Fiber (1 Tbsp.): 0.75